• ½ cup chickpea flour
  • ½ cup white flour
  • ½ teaspoon baking powder
  • salt and pepper to taste
  • cup chopped onion or scallions
  • ½ cup raw shrimp, choped, can substitute scallops, crab
  • tablespoons chopped chives, parsley, thyme or cilantro
  • olive oil for frying


In a bowl, combine flours and baking powder with salt and pepper. Add a little more than a cup of water and stir to combine; consistency should resemble pancake batter (if batter is too thick, add a little more water). Stir in the onions, chopped seafood and herbs.

Put a large nonstick skillet over medium-high heat and film its bottom generously with olive oil. When oil is hot, pour in half the batter until it fills center of pan spread ently with a spoon to form a large pancake.

Cook about 3 minutes, or until pancake is set around the edges; flip pancake and continue cooking for another three minutes, then flip again and cook for another 30 seconds or so, until it is crisp on the outside but still moist on the inside. Remove from pan and serve immediately, while remaining batter cooks.